Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Bring 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add 1/2 cup rice (dbl for 4 ppl), then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.

While the rice cooks, cut bok choy into 1/2-inch pieces. Core, then cut pepper into 1/2-inch slices. Thinly slice mushrooms. Roughly chop cilantro.

Toss peppers, bok choy and half the sesame oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender-crisp, 8-10 min.

While veggies roast, stir together 1/2 tbsp water (dbl for 4 ppl), half the honey, half the soy sauce and 1 tsp sriracha in a medium bowl. (NOTE: Reference heat guide). Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add remaining sesame oil, then pork and mushrooms. Cook, breaking up the pork into smaller pieces, until pork is no longer pink and mushrooms are tender, 5-6 min. Remove pan from heat, add remaining soy sauce, remaining honey, salt and pepper. Stir to combine.

Fluff rice with a fork. Season with salt and stir in half the cilantro and half the sesame seeds. Divide rice between bowls, then top with pork mixture and veggies. Drizzle with spicy-sweet sesame sauce, then sprinkle remaining sesame seeds and remaining cilantro over top.